Instructions

• Scrub the russet potatoes and peel them. Slice into even 1/4-inch-thick strips; if any strips are longer than 3 inches, cut them in half.
• Rinse the potato strips under cold water, then dry them completely with clean kitchen towels or paper towels (damp potatoes won’t crisp well).
• In a separate bowl, add the potato strips, 1 tablespoon olive oil, 3/4 teaspoon salt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/8 teaspoon pepper, 1/8 teaspoon dried parsley, and 1/8 teaspoon dried oregano. Toss until the potatoes are evenly coated.
• Preheat the air fryer to 400°F. If your model has no preheat function, run it empty for 3 minutes at 400°F.
• Place about half the seasoned potato strips in a single layer in the air fryer basket, ensuring they do not overlap or overcrowd the basket.
• Air fry at 400°F for 10 minutes. Open the basket, toss or flip the fries with tongs or by shaking the basket, then spread them back into an even layer.
• Continue air frying at 400°F for an additional 6–10 minutes, checking every 1–2 minutes near the end, until the fries are golden and crispy to your liking.
• Remove the cooked fries to a plate. If you have remaining seasoned potatoes, repeat steps 5–7 with the second half.
• Taste and add more salt if desired (no additional amount specified). Serve immediately with the optional dipping sauce.